Powdered fat composition

ABSTRACT

A composition which can be used to prepare a whipped topping by reconstituting it with milk or water after adding sugar, and whipping the mixture, includes, on dry basis, (a) 1-15 percent film-forming substance, (b) 10-60 percent edible fats, (c) 10-60 percent dextrin, (d) 1-12 percent conventional edible emulsifiers, and (e) 0.1-4 percent polyglycerol esters of fatty acids derived from butter. The novel aspect is in the use of the polyglycerol esters which impart excellent whippability and shorter whipping periods.

imgerd et a1. [45] J 22, 1974 [54] POWDEREH) FAT COMPOSITION 2,913,34211/1959 Cameron et a1. 99/139 [75] Inventors: Winston Harold Wingerd;Russell Damisch, both f Elgin m; Primary ExaminerRaymond N. Jones MarshaBozzi, valley Stream LL Assistant Examiner-J. M. Hunter NY Attorney,Agent, or Firm-George P. Maskas; George A. Kap

[73] Assignee: The Borden Company, New York,

[22] Filed: Jan. 4,1971 [21] Appl. No.2 103,871

[57] ABSTRACT A composition which can be used to prepare a whippedtopping by reconstituting it with milk or water after adding sugar, andwhipping the mixture,

521 11.8. c1. 99/139 includes, on dry basis, percent fi m-forming 51Int. Cl A23g 3/00 Substance, 1060 percent edible fats, 10-60 [58] Field01 Search 99/139 P dextfin, Percent i n l ible emulsifiers, and (e)0.1-4 percent polyglycerol esters [5 6] References Cited of fatty acidsderived from butter. The novel aspect is UNITED STATES PATENTS in theuse of the polyglycerol esters which impart excellent whi abilit andshorter whi in eriods. 3,295,986 1/1967 Saslaw et a1. 99/139 pp y pp g p3,514,298 5/1970 Noznick 99/139 17 Claims, N0 Drawings 1 POWDERED FATcoosmoN sitions acquire properties similar to whipping cream.

Although the powder form is preferred, these compositions can also be inthe form of a paste. The powders are preferred because they are easy tohandle and are more stable since they generally undergo less changeduring long-term storage. A typical prior art powdered compositionincludes 30-80 percent fat, 2-35 percent sugar, -30 percent non-fat milksolids and 3-20 percent of an emulsifier. Such compositions aregenerally prepared by forming an aqueous emulsion and subsequentlydrying the emulsion to provide a powdered product.

Novel product, which can also be described as a dry powder composition,includes emulsifiers, fats, dextrin and a film-forming substance. Theproduct is prepared by melting and mixing together fat and emulsifiersat a food pasteurization and homogenization temperature which is aboutthe melting point of the respective constituents. The preferredtemperature range in this instance is from 140F-l 60F. The mixture offat and the emulsifiers constitutes the-first mixture.

A second mixture is prepared by dissolving the filmforming substance anddextrin in water and heating this mixture to a temperature from140F-l60F. The two mixtures are combined with mixing and the resultingmixture is homogenized to an emulsion which is then dried in anyconvenient manner, such as spray drying. Whipped topping is prepared byadding -35 gms of sugar to 28 gms of powder composition andreconstituting the mixture with 3 to 5 ounces of milk or water by meansof whipping.

Emulsifier used in preparing the product is composed of two parts: the frst being polyglycerol esters of fatty acids derived from butter and thesecond, includes any other conventional emulsifiers suitable for fooduse.

In order to produce a product which can be used to make a whippedtopping having high overrun and good stability, it is essential that0.1-4 percent, based on dry composition, of polyglycerol esters of fattyacids derived from butter be included in the composition. For purposesof simplicity, the polyglycerol esters of fatty acids derived frombutter will hereinafter be referred to as polyglycerol butterate.Preferred amount of polyglycerol butterate is in-the range of 0.5-2percent, based on the total dry composition. Use of the butterate inexcess of about 4 percent is impractical for economical reasons as wellas flavor. Excess amounts of emulsifiers impart a'greasy texture and asoapy flavor to the compositions. These esters are readily prepared frompolyglycerols and fatty acids and because of their lipophilic andhydrophylic properties, are used as emulsifiers in foods. Commercialpolyglycerols are mixtures of glycerols, diglycerol, triglycerol andhigher polyglycerols. Polymer molecule of the polyglycerol butteratecontains from 2-10 glycerol units and the acids derived from butter maycontain from 4-20, and preferably from 4-18 carbon atoms. Fatty acidcomposition of a typical butter fat is essentially as follows: 1.5percent of caprylic acid, 3 percent of 'capric acid, 4 percent of 2lauric acid, 12 percent of myristic acid, percent of palmitic acid, 9percent of stearic acid, 1 percent of arachidic acid, and about 10% ofother fatty acids which contain from 4-16 carbon atoms. The fatty acidsin butter fat include saturated and unsaturated acids, although there isa high preponderance of saturated acids. The unsaturated fatty acidscontain up to two double bonds. A typical butter fat has iodine numberin the range of 25-35, saponification value in the range of 216-240 andWiley melting point in the range of 82-95 F.

Polyglycerol butterate, suitable for use as emulsifier in the productdescribed herein, can be obtained from Witco Chemical under thedesignation of Emcol PG-B Polyglycerol Butterate. As was earlier pointedout, presence of polyglycerol butterate in the product is critical sincewithout it it is not possible to prepare a satisfactory whipped toppingbecause the whipped composition is unstable.

Second part of the emulsifier used in preparing the product includes theconventional edible emulsifiers suitable for food use. Amount of theconventional emulsifiers may range from 1-12 percent based on the drycomposition, and preferably from 3-9 percent. The conventionalemulsifiers include partial as well as complete or diesters of a glycoland higher fatty acids.- These esters may be obtained by reacting anydihydric or polyhydric alcohol with fatty acids or fats containing fattyacids. The esters may be prepared by either methylation of fats and thesubsequent reaction of the methyl esters with a polyhydric alcohol suchas glycol or, by direct esterification of fatty acids. In thepreparation of partial esters, the degree of esterification may becomplete so that in addition to mono-esters each containing one hydroxyland one fatty acid group, there may often be diesters having bothhydroxyl groups substituted by fatty acids. According to the CameronU.S. Pat. No. 2,913,342 issued on Nov. 17, 1961, the diesters bythemselves do not provide any improved whipping action in a whippedproductand for this reason, a mixture of mono and diesters is used. Thefatty acids should be saturated and preferably such that in reductionwith the glycol, sufficiently low-melting esters are produced whereby agreasy feel in the mouth is avoided. Glycol esters suitable for thepresent invention may be prepared from fatty acids having chain lengthranging from 4-24 and preferably 12-22 carbon atoms. Examples of suchglycol esters are partial glycol esters of lauric, myristic, palmitic,stearic, oleic, behenic, linoleic and arachidic acids. The acids can besaturated or unsaturated, containing up to two double bonds. Suitablepartial esters mentioned include propylene glycol monostearate,propyleneglycol monopalmitate, propylene glycol mono-laurate andpropylene glycol mono-myristate, although some diesters in this seriesare also present with the partial esters. The higher fatty acids in theabove group are preferred due to their stability where elevatedtemperatures are employed in drying an emulsion containing such partialesters as are derived therefrom. Lower fatty acids generally are notstable either in storage or as a result of the drying operation andconsequently, fail to provide the desired emulsifying effect. In thecase of propylene glycol mono-laurate, for example, this partial ester,While essentially effective in providing the desired emulsification inthe case of whipped topping, also provided a soapy off-taste renderingit unsuitable for use in any flavorful emulsion. Other glycols which canbe employed as the glycol portion of the ester include thepolyoxyethylene glycols which contain up to 20 ethylene units in thepolymer, butylene glycol, dipropylene glycol, diethylene glycol and thepolymers of the various simple glycols.

Although the Cameron patent states that the diesters by themselves donot provide an improved result, the product described therein can beproduced using the diester emulsifiers. In addition to the emulsifiersdisclosed in the Cameron patent, other examples include diestersdisclosed by the Cameron patent, acetylated tartaric acid esters, sodiumsteroyl 2-lactolate, sorbitol esters, propylene glycol lactostearate andmonoglycerides and diglycerides. The fatty acid group or groups in themono-glycerides and diglycerides contain from 12-20, and preferably from14-18 carbon atoms with various degrees of saturation, although thefatty acid groups are predominently unsaturated. With reference to theunsaturated fatty acid groups, substantially all of these groups containone double bond.

The polyhydric alcohols, which are reacted with fatty acids to producethe emulsifiers, include alcohols containing two hydroxy groups, such asethylene glycol, propylene glycol, trimethylene glycol, tetramethyleneglycol, hexamethylene glycol; alcohols containing three hydroxy groups,such as glycerol; alcohols containing four hydroxy groups, such aserythritol; alcohols containing five hydroxy groups, such as arabitoland its stereoisomer xylitol', hexahydric alcohols such as sorbitol andits stereoisomers dulcitol and'mannitol; cyclic pentahydric alcoholssuch as quercitol; and cyclic hexahydric alcohols such as inositol.

The polyhydric alcohols, preferably unsubstituted, contain 2-6 andpreferably 2-4 carbon atoms and can be either saturated or unsaturated,although they are preferably saturated. As is apparent from aboveexamples, these alcohols may contain from 2-6, and preferably from 2-3hydroxyl groups.

The conventional edible emulsifiers are selected from esters containing6-30, and preferably 6-28 carbon atoms per molecule.

Edible fats in the amount of -60 percent, based on dry composition, arealso incorporated in the product. These edible fats contain fatty acidshaving from 4-26, and preferably 8-22 carbon atoms. Examples of suitablefats include coconut oil, soy oil, cotton seed oil, peanut oil, palmoil, hydrogenated vegetable oil having an average melting point of from70F-l 20F and preferably from 90-l00F, and edible animal fats having amelting point in the same range as the hydrogenated vegetable oil. Mostof these fats will fall in the melting point range of 70-l20F.saponification value in the range of 180-270 and iodine number which canrange from a low of 8-12 for coconut oil to a high of 125-140 for soybean oil. Fats and oils are mainly triglycerides of fatty acids.

Other component in the preparation of the product is a film-formingsubstance used in amount of l-15 percent, based on dry composition, andpreferably 4-10 percent. Examples of such film-forming substances aresodium caseinate, whey solids, partially hydrolized fish protein,buttermilk solids, whole eggs, egg yolks, skim milk solids, neutralwater soluble soy protein derivatives, egg albumin, gelatin,lactalbumin, lactalbumin phosphate and soy protein. These proteinaciousmaterials should be dispersable in the aqueous phase of thereconstituted dry emulsion and they must have the ability to embibewater and form a foamed structure. This substance is water soluble andis added for the purpose of forming a film around fat globules. It wasfound that the smaller the fat globules in the emulsion the better theemulsion will be. it appears that the film-forming substance, togetherwith liquid dextrin, improves whippability of the whipped topping.

Although the presence of liquid dextrin is not absolutely essential, itis added to improve whippability. The amount of dextrin solids variesfrom 10-60 percent, based on dry composition. Dextrin is a watersoluble,low molecular weight starch with a dextrose equivalent of 8-25, andpreferably 10-22. Dextrose equivalent is the measure of chemicalmodification of a starch, dextrose having a dextrose equivalent of 100.Dextrin includes hydrolized starch and hydrolized cereal solids. Anystarch hydrolized by acid, enzyme or dry heat can be used. Examples arecorn starch, sorghum or milo starch, potato starch, tapioca and wheatstarch. Liquid dextrin solids which have not been previously dried arepreferred to powdered dextrin. Dextrin should be used in solution form.It is commerically available in aqueous solutions of 60-75 percentsolids concentration from Clinton Corn Products. Variation in the amountof liquid dextrin used is at the expense of the fats, and vice versa.

Another optional ingredient is lecithin which may be used up to 2percent, and preferably up to 1 percent to provide a finer texture to awhipped product. It is used for essentially the same purpose as thelower melting mono-glycerides to invert the emulsion from oil-inwater towater-in-oil. This change is desirable since water-in-oil emulsion isvery stiff and provides additional stability to the whipped topping.Lecithin appears to emulsify the fat phase of the reconstituted dryemulsion in the form of discreet emulsified globules whereby the fat isideally distributed in the product. When lecithin is employed, the whipis finer and smoother and is more stable as evident by the body andpeaking provided. The term lecithin, as used herein, is intended to meanphosphatide composition derived from materials such as soy bean, corn,cotton seed, peanut, egg yolks, liver and the like. containing lecithinin various degress of purity. Also, phosphatides modified by variousprocesses such as hydroxylation or phosphorylation, may be employed. Themost preferred form of lecithin is a vegetable phosphatide which inaddition to phosphatide material has an oleaginous carrier, such as soybean oil or cocoa butter. It is desirable for the purpose of the presentinvention that the lecithin be highly water dispersable but at the sametime, have a sufficient emulsification power for the fatphase of thesystem.

The invention is further illustrated by the following examples. In allof the examples which follow, the spray dried product was maintained atroom temperature for two days to allow the fat crystals to equilibrateto room temperature.

EXAMPLE I In this example, three different samples of a powdered productwere prepared. The ingredients of samples A, B and C are given below.

A B C hydrogenated vegetable fat (92F MP) 35% 35% 34% hydrogenatedvegetable fat (1 F MP) 8 8 8 dextrin (-22 DE) 73% solids 4O 40 sodiumcaseinate 8 8 8 propylene glycol lactostearate (99F MP) 4 8 distilledmonoglyceride, 154-158F MP 2 4 distilled monoglyceride, 136144F MP 2 4polyglyceride esters of fatty acids derived from butter 1 1 l Thepowdered products were prepared by melting and mixing together the fatsand emulsifiers at about 160F to form a first mixture. Dextrin andsodium caseinate were dissolved in 100 parts by weight of water andheated to 140F, to form a second mixture. The two mixtures were combinedwith simple mixing and homogenized at 500 psi in the second stage valveand 2000 psi on the first stage valve. The emulsion was fed directly toa spray drier operating at an inlet tempera:

water and stiffness of the product was good. The density of the whippedtopping was rechecked after five days and 5 was found to be 2.400 poundsper gallon.

EXAMPLE III This example is characterized by. the absence of thepolyglycerol butterate. The procedure in Example 1 was followed toprepare a spray dry product having. the following ingredients:

Dry Wt.

ture of 320F and an outlet temperature of 200F. The

In preparing the whipped topping, 28.0 grams of the dry powder wascooled immediately and quickly to 40 spray dried product and 28.7 gramsof sucrose sugar F and thereafter stored at room temperature.

EXAMPLE 11 Procedure of Example 1 was followed in preparing were whippedfor 2 minutes with 4 ounces of cold milk weighing 1 18 grams. Density ofthe whipped topping was 3.180 pounds per gallon and the overrun was2.68.

The flavor was good, but stiffness and whip-up time s ra dried roductscontaining the following ingredi- 45 were very poor. When recheckedafter five days, the

P y P ents:

density was 3.180 pounds per gallon.

28 grams of the spray dried product and 28.7 grams of sucrose sugar werewhipped for 2 minutes with 1 18 grams of cold milk. Density of thewhipped topping was 2.453 pounds per gallon and the overrun, 3.48.Flavor EXAMPLE IV Here again, procedure of Example 1 was followed toprepare a spray dried product containing the following ingredients:

Wet Wt. Dry Wt.

hydrogenated vegetable oil 860.0 gm 43.0

(Wecotop 1C, Drew Chemical) liquid dextrin, 73% solids 1014.0gm 740.037.0

(Clinton Corn Products) sodium caseinate 160.0 8.0

(Land O' Lakes) propylene glycol lactostearate 80.0 4.0

(Durlac 300, Durkee) distilled monoglycerides 40.0 2.0

(Myverol Type 18-07, DPl) distilled monoglycerides 40.0 2.0

(Myverol Type 18-30, DPl) polyglycerol butterate 80.0 4.0

(Emcol PG-B, Witco Chemical) water 2300.0

EXAMPLE V Procedure of Example I was followed to prepare a producthaving the following composition:

The whipped topping was again prepared by whipping 28.0 grams of theproduct and 28.7 grams of sucrose sugar in 4 ounces of cold milk.Density was 2.620 per gallon and the overrun, 3.26. Whipping time was 2minutes. The whipped topping had an emulsifier flavor, poor stiffnessand poor whip-up time.

Comparing results of Examples l-Vl, there was a dramatic difference inthe whip-up, density and stiffness of the batches made with and withoutpolyglycerol butterate (PGB). Whipped topping prepared from compositionof Example 111, which had no PGB, had poor density because it was sohigh, no stiffness and low over- EXAMPLE VI A spray dried productcontaining 6 percent of polyglycerol butterate was prepared pursuant toprocedure of Example I. The ingredients were as follows:

run. Whipped topping of Example V, containing 2 percent PGB, had beststiffness and very good body and density. Whipped topping of Example IV,containing 4% PGB, had the best whip-up time and good stiffness anddensity. Whipped topping of Example 11, containing 1% PGB, had gooddensity although slightly higher than whipped toppings of Examples IVand V. This topping, Example ll, had a better stiffness than that ofExample lV but not as good as that of Example V. Whipup time wasapproximately same as for the whipped topping of Example V. Results forExample VI, wherein the whipped topping contained 6% PGB, indicate thatthe topping had an emulsifier flavor, poor Wet Wt. Dry Wt.

hydrogenated vegetable oil 860.0 gm 43.0

(Wecotop 1C, Drew Chemical) liquid dextrin, 73% solids 959.0 gm 700.035.0

(Clinton Corn Products) sodium caseinate 160.0 8.0

(Land O' Lakes) propylene glycol lactostearate 80.0 4.0

(Durlac 300, Durkee) distilled monoglycerides 40.0 2.0

(Myverol Type 18-07, DPl) distilled monoglyceridcs 40.0 2.0

(Myverol Type 18-30, DPl) polyglycerol butterate 120.0 6.0

(Emcol PG-B, Witco Chemical) water 2741 gm 9 stiffness and poor whip-uptime.

EXAMPLE VII In this example, 56.7 grams of a commercially available drymix containing sugar were used to prepare a whipped topping by whippingthe mix with 4 ounces of cold milk. The whipping time was 4 minutes,which is poor. Although flavor was fair, stiffness was poor.

In order to evaluate storage stability and flavor of the novelcomposition after storage, the following experiment was carried out:

EXAMPLE VIII Three samples of dry, free-flowing composition, each 0.5-2percent, the polymeric molecule of said esters 7 containing from 2-10percent glycerol units, said fatty acids containing 4-20 carbon atomsper molecule; amount of said emulsifier being in the range of 3-9percent, said derivative fatty acids containing 12-22 carbon atoms; saidedible fats contain 8-22 carbon atoms; and amount of said film-formingsubstance being 4-l0 percent; said composition further including 10-60percent, based on solids basis, of dextrin having a dextrose equivalentof 8-25.

3. The composition of claim 2 wherein the derivative fatty acids of saidpolyglycerol esters contain 4-18 carbon atoms; and said edible fatshaving melting points in the range of 90-l 10F, saponification values inthe containing 1 percent of polyglycerol butterate, were range of180-270 and iodine numbers in the range of stored for six months, eachat a different temperature, from a low of about for coconut Oil to a hgh of i.e., first one at room temperature, second one at 45F, about125-140 o oybe n and the third one at 100F. Three samples of whipped 4LThe composition of Claim 1 including 10-60 pertoppings were thenprepared from the three samples by cent, on solids basis, of dextrinhaving a dextrose equivadmixing 28.0 grams of each sample with 28.7grams alent of 8-25. of sucrose sugar and whipping the resultingmixtures 5- The composition of claim 2 wherein film-forming with 4ounces (1 18 grams) of cold milk. Results of the substance is selectedfrom whey solids, skim milk solexperiment were as follows: ids,lactalbumin, lactalbumin phosphate, soy protein,

whipped topping prepared density overrun whipping stiffflavor fromsample stored at: lbs/gal time ness A. room temperature 2.453 3.48 2min. good considerable offflavor B. 45F 2.453 3.48 2 min. fair someOrrflavor C. l00F 2.342 3.64 2 min. good strong off- As evident fromabove table, the densityin terms of partially hydrolyzed fish protein,buttermilk solids,

pounds per gallon was very good at all three storage temperatures. Therewas a strong emulsifier taste at room temperature and 100F and someoff-flavor at 45F. The 100F sample had the best stiffness while the 45Fsample had the worst. The room temperature sample had good stiffness butslightly less than l00F sample.

The off flavor in above example may be described as emulsifier taste,although this is not entirely true. Staling of the caseinate in thecomposition provides a major contribution to the off-flavor development.The use of antioxidants to stabilize fat and emulsifier in thecomposition may be resorted to in order to obtain adequate shelf-life.

We claim:

I. A dry, free-flowing whipped topping composition comprising a. 0.1-4.0percent, on solids basis, of polyglycerol esters of fatty acids derivedfrom butter,

b. l-l2 percent, on solids basis, of an edible emulsifier, other thanpolyglycerol esters derived from butter, selected from the group ofconventional edible emulsifiers derived from fatty acids containing 4-24carbon atoms per molecule,

c. 10-60 percent, on solids basis, of edible fats derived from fattyacids containing 4-26 carbon atoms and having melting points in therange of 70-120F, and

d. l-l5 percent, on solids basis, of a film-forming substance.

2. The composition of claim 1 wherein amount of polyglycerol esters offatty acids derived from butter is whole eggs, egg yolk, naturalwater-soluble soy protein derivatives, egg albumin, gelatin and mixturesthereof.

6. The composition of claim 2 wherein said dextrin is in the form whichhas not been previously dried.

7. A whipped topping comprising the composition of claim 6, and for each28 parts by weight thereof, 20-35 parts by weight of sugar and 3-5ounces of a liquid selected from water and milk.

8. The composition of claim 6 wherein said filmforming substance isselected from whey solids, skim milk solids, lactalbumin, lactalbuminphosphate, soy protein, partially hydrolized fish protein, buttermilksolids, whole eggs, egg yolk, natural water-soluble soy proteinderivatives, egg albumin, gelatin and mixtures thereof.

9. The spray dried composition of claim 8 wherein said fats are selectedfrom hydrogenated vegetable oils having a melting point in the range of-l 10F and said emulsifier includes about equal weight proportion ofmonoglycerides and propylene glycol lactostearate.

10. The composition of claim 9 wherein said filmforming substance issodium caseinate.

111. The composition of claim 6 wherein said dextrin has a dextroseequivalent of 10-22.

12. The composition of claim 11 wherein said emulsifier contains 6-30carbon atoms.

13. The composition of claim 12 wherein said emulsifier contains 6-28carbon atoms.

14. The composition of claim 6 wherein said fats are selected fromhydrogenated vegetable oils, said emulsifier is a combination ofmonoglycerides and propylene glycol lactostearate in a weight proportionof about 1 l hydric alcohols containing 2-6 hydroxyl groups and 2-6carbon atoms per molecule.

17. The composition of claim 16 wherein said polyhydric alcohols contain2-3 hydroxyl groups and 2-4 carbon atoms.

2. The composition of claim 1 wherein amount of polyglycerol esters offatty acids derived from butter is 0.5-2 percent, the polymeric moleculeof said esters containing from 2-10 percent glycerol units, said fattyacids containing 4-20 carbon atoms per molecule; amount of saidemulsifier being in the range of 3-9 percent, said derivative fattyacids containing 12-22 carbon atoms; said edible fats contain 8-22carbon atoms; and amount of said film-forming substance being 4-10percent; said composition further including 10-60 Percent, based onsolids basis, of dextrin having a dextrose equivalent of 8-25.
 3. Thecomposition of claim 2 wherein the derivative fatty acids of saidpolyglycerol esters contain 4-18 carbon atoms; and said edible fatshaving melting points in the range of 90*-110*F, saponification valuesin the range of 180-270 and iodine numbers in the range of from a low ofabout 8-12 for coconut oil to a high of about 125-140 for soybean oil.4. The composition of claim 1 including 10-60 percent, on solids basis,of dextrin having a dextrose equivalent of 8-25.
 5. The composition ofclaim 2 wherein film-forming substance is selected from whey solids,skim milk solids, lactalbumin, lactalbumin phosphate, soy protein,partially hydrolyzed fish protein, buttermilk solids, whole eggs, eggyolk, natural water-soluble soy protein derivatives, egg albumin,gelatin and mixtures thereof.
 6. The composition of claim 2 wherein saiddextrin is in the form which has not been previously dried.
 7. A whippedtopping comprising the composition of claim 6, and for each 28 parts byweight thereof, 20-35 parts by weight of sugar and 3-5 ounces of aliquid selected from water and milk.
 8. The composition of claim 6wherein said film-forming substance is selected from whey solids, skimmilk solids, lactalbumin, lactalbumin phosphate, soy protein, partiallyhydrolized fish protein, buttermilk solids, whole eggs, egg yolk,natural water-soluble soy protein derivatives, egg albumin, gelatin andmixtures thereof.
 9. The spray dried composition of claim 8 wherein saidfats are selected from hydrogenated vegetable oils having a meltingpoint in the range of 90*-110*F and said emulsifier includes about equalweight proportion of monoglycerides and propylene glycol lactostearate.10. The composition of claim 9 wherein said film-forming substance issodium caseinate.
 11. The composition of claim 6 wherein said dextrinhas a dextrose equivalent of 10-22.
 12. The composition of claim 11wherein said emulsifier contains 6-30 carbon atoms.
 13. The compositionof claim 12 wherein said emulsifier contains 6-28 carbon atoms.
 14. Thecomposition of claim 6 wherein said fats are selected from hydrogenatedvegetable oils, said emulsifier is a combination of monoglycerides andpropylene glycol lactostearate in a weight proportion of about 1:1, andsaid film forming substance is sodium caseinate.
 15. A whipped toppingcomprising the composition of claim 14, and for each 28 parts by weightthereof, 20-35 parts by weight of sugar and 3-5 ounces of a liquidselected from water and milk.
 16. The composition of claim 6 whereinsaid emulsifier is a reaction product of said fatty acids and polyhydricalcohols containing 2-6 hydroxyl groups and 2-6 carbon atoms permolecule.
 17. The composition of claim 16 wherein said polyhydricalcohols contain 2- 3 hydroxyl groups and 2-4 carbon atoms.